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Pasadena Will Keep Outdoor Dining Despite L.A. County Health Order P7 COMPLIMENTARY COPY
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EFFORTS TO STOP LATEST COUNTY OUTDOOR DINING BAN FALL FLAT
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VOL. 6, NO. 47
Eat SGV Week Is a Take-Out Extravaganza Supporting Local Eateries
Supes Vote 3-2 to Rescind Ban – More Restrictions Loom Amid Covid-19 Surge Terry MILLER
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tmiller@beaconmedianews.com
ast Wednesday, L.A. County Public Health Director Barbara Ferrer said that by early December the county of 10 million people could reach a daily average of 4,000 cases that would require restaurants to only offer takeout meals. She claimed that the outcome was inevitable. On Sunday, it became a new harsh reality. The county initially gave businesses three days to adopt new restrictions that forced eateries to reduce by half the outdoor capacity many established to stay afloat because indoor service was banned. Restaurants and nonessential retail were ordered to close at 10 p.m. Then came Sunday and the county ordered what many had feared, a complete shutdown of outdoor dining by Wednesday at 10 p.m. — just in time for Thanksgiving. Besieged by health department strict regulations, the already severely frustrated food business was handed what many see as a death sentence for their small businesses. Reaction to the new order has been swift, heated and yet supervisors
Courtesy photo
Photo by Terry Miller / Beacon Media News
finally voted 3-2 to rescind any ban on outdoor dining - a motion put forth by Kathryn Barger. “These proposed measures by the Department of Public Health will further devastate local businesses and employees who have been asked to shoulder an unfair burden this year,” said Supervisor Kathryn Barger, chair of the Los Angeles County Board of Supervisors, in a statement. “Businesses throughout the county have invested thousands of dollars to ensure safety for their employees and customers only to be punished for the recent surge they have done everything in their power
to prevent.” The supervisor pointed out that the Department of Public Health recommended bars for reopening operations without food service on June 18, when the county’s positivity rate was rising to more than 9% and hospitalizations were rising to more than 1,400. By comparison, as of Monday, hospitalizations are similar and positivity rate is at 6.7%. Barger also pointed to data that shows Public Health has reported that between 10–15% of positive cases reported dining out with someone who tested positive, while more than 50% reported being at a private social
gathering with someone who tested positive. “By closing restaurants who are in compliance, the county may adversely incentivize residents to host and attend more private gatherings without safety precautions in place,” reads the statement from Barger’s office. Late Tuesday, that effort failed. Monrovia City Manager Dylan Feik penned a letter to the Board of Supervisors on Monday questioning the order to close outdoor dining. Read More on our website under News
A Greater Los Angeles Facebook group, SGV Eats, on Monday unveiled the dynamic line-up for Eat SGV Week, the first of many foodcentric extravaganzas to be held Dec. 7-13 across the San Gabriel Valley (SGV). The SGV is recognized as a mecca for Asian cuisine and thriving food culture. The weeklong event has over 20 local establishments participating, allowing owners to showcase items exclusive to the event. In celebration of the community’s cultural melting pot, Eat SGV Week will have a diverse lineup including featured headliners: 38° Degrees Ale House & Grill, Hummus Labs, Mr. Obanyaki and Rose City Pizza. “It all started with an idea,” said Alan An, co-founder of SGV Eats. “Our team of food enthusiasts got together with a few restaurant owners to pitch the idea of a unique kind of restaurant week to help businesses during a normally slow time of the year. Not all restaurants are able to participate in larger food events at this time and we felt there was an opportunity to provide a platform through our Facebook Group. Thus, Eat SGV Week was created. This
event is all about community, collaboration, and sharing SGV’s culinary story with the world.” During the week-long culinary experience, you can expect unique provisions such as a BBQ sampler for two, a Mediterranean feast for two, a large Korean popcorn chicken pizza, an off-the-menu obanyaki flavor combo, and more. Diners will only be able to snag their Eat SGV Week take-out orders through an online reservation system at sgv-eats.com. Here’s how it works: 1. A customer first logs onto sgv-eats.com and selects a restaurant where they want to reserve their pre-order. 2. Available time slots for a single eatery can be viewed on each restaurant’s respective subpage. 3. Customers will be able to reserve their selected time slot(s), but the order will not be confirmed until payment is completed online by credit card. Read More on our website under Business